Chilli Bites with Biltong Onion Jam 100 2 BILTONG tbsp g Original olive JAM oil Canterbury (MAKES 600 Biltong G) 4 1 tbsp brown yellow onions, mustard finely seeds chopped 3 garlic cloves, finely chopped ¼ tsp allspice 1 cup brown sugar 1 cup (250 g

SERVES 8 as a starter PREP 5 mins COOKING 30 mins

1 red onion, thinly sliced

1 cup (150 g) chickpea flour (besan)

1 cup (150 g) plain flour

½ tsp each ground coriander,

ground cumin, ground turmeric,

chilli flakes

1 tsp baking powder

1 tsp chipotle hot sauce (optional)

100 g baby spinach leaves

sunflower oil for deep frying

lime wedges to serve

For the biltong jam, whiz biltong in a small food processor until finely chopped. Heat oil in a wide saucepan over medium heat, add onions and mustard seeds and cook until onions start to sizzle. Cover and cook, stirring regularly, for 10 minutes or until onions are softened and translucent. Remove lid and add garlic, biltong and allspice and cook for a further 2 minutes or until aromatic. Add sugar, maple syrup, vinegar and 2 cups (500 ml) water. Bring to the boil then reduce heat to medium and cook for 15–20 minutes or until reduced and sticky.

Meanwhile, for the chilli bites, place onion and 1 tsp salt in a bowl and use hands to squeeze and mix to combine. Stand until required.

Place flours, spices and baking powder in a bowl and whisk to combine. Add hot sauce (if using) and 400 ml water and whisk until smooth. Add spinach leaves and onion mixture and fold to combine.

Fill a saucepan ¾ full of sunflower oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Working in batches, using a tablespoon, add a spoonful of mixture to hot oil and cook for 2–3 minutes or until golden and cooked through. Drain on paper towel and continue with remaining mixture. To serve scatter with chilli flakes, drizzle with biltong jam and serve with lime wedges and extra jam alongside for dipping.

Samantha Parish has a wealth of knowledge and experience, with over eight years of working as a freelance chef and recipe writer in Australia and New Zealand. Sam’s food ethos is MOF MOF: Maximum of Flavour, Minimum of Fuss, producing beautiful recipes that show off how smart you can cook when you cook simply. Mofmof.space